You will need to trim the tops of your cakes slightly so that they are flat. Put the first half of the cake on the bench at eye level. Run a sharp knife around the diameter just the edge cutting until you meet back where you started. Then cut through and take off the domed piece. repeat with the other cake. Put one half of the cake onto a plate.
Using a pastry brush, brush the tops and the sides of the tea cake with the tea syrup
Put 1/4 of the buttercream into a piping bag and pipe a line of buttercream in a ring around the edge of the cake. Fill the centre with lemon curd and put the top on. if you don't have lemon curd use extra buttercream. Just set aside 1/2 for the top.
Brush the top and sides of the second layer of cake Spread the top of the cake with a thin layer of buttercream and chill. This is the crumb coat. It will hold all those errant crumbs in place. Once chilled, spread another thin layer of buttercream onto the top of the cake. The other 1/2 of the buttercream will be to pipe rosettes on the top.
Fit the piping bag with a star nozzle (approx 13-14). Pipe rosettes around the top evenly
Decorate the top with some sliced lemons or some gold or lemon sanding sugar
The cake will last for 1-2 days out of the refrigerator. If you need to put it in the fridge to firm up, take it out 1 hour or so before serving